I use this for degassing mead during the earlier stages of fermentation. I don't know how much its effect is from degassing and how much is from a thorough mixing of the yeast into the must, but my fermentations have been 90% complete in very short times using this. (I have things set up to do this in an enclosed carboy, so it doesn't result in aeration of the must. If you set it up in a bucket, as is more common with mead, then it will also aerate the must, but I leery of doing that so far into the fermentation.)With mead (don't know about wine), just be sure to start slowly with a few starts and stops. Otherwise, the mead can foam up so much that it may go over the top of your container.